The salad really does become more flavourful over time, so I like to make it a few hours in advance before serving — this makes it perfect for a summer picnic or barbecue.
Serves 4 to 6
Ingredients:
- 4 corn cobs
- 2 tbsp butter, melted
- 2 garlic cloves, crushed
- 100g / 4oz fine green beans
- 1 red pepper, diced
- 1 red onion, finely sliced
- A handful basil leaves, chopped, to garnish
- For the basil pesto dressing
- 250g / 7 to 8oz basil pesto
- Juice and grated rind of ½ lemon, to taste
Preparation:
Cook the corn in boiling salted water for 8 minutes, or until just tender
Cut the corn kernels off the cobs and reserve in a bowl
Heat the butter in a pan and sauté the garlic
Add the green beans, cook for 3 minutes and season to taste
Mix the corn with the remaining salad ingredients
Mix the pesto, zest and juice of ½ lemon
Pour the basil pesto over the salad and toss well
Scatter with basil leaves to garnish
Enjoy!